1. Make the Whipped Cream:

In a large bowl, use a hand mixer to whip together 2 cups of the heavy whipping cream and ⅓ cup of the sweetened condensed milk on high.

Beating until firm peaks form. This means the whipped cream should hold its shape when you lift the beaters.

Transfer the whipped cream to a separate mixing bowl and set aside.

2. Make the Pudding Mixture:

In another large bowl, whisk together the whole milk, instant vanilla pudding mixes, vanilla bean paste (or extract), and the remaining sweetened condensed milk until well combined.

3. Combine Pudding and Whipped Cream: Fold the whipped cream into the pudding mixture in 3 additions. This means gently incorporating the whipped cream into the pudding without deflating it.

4. Assemble the First Layer:

In a 13-by-9-inch glass baking dish, place a layer of graham crackers, breaking up crackers as needed to fill in any gaps. You want to create a solid base.

Spread half of the pudding mixture in an even layer on top of the graham crackers.

5. Add Second Layer: Add another layer of graham crackers on top of the pudding mixture.

Top with the remaining pudding mixture, spreading it evenly.

6. Add Final Graham Cracker Layer:

Top with a final layer of graham crackers.

Cover the dish with plastic wrap.

Refrigerate until chilled, at least 30 minutes.

7. Make the Chocolate Ganache: Place the finely chopped semisweet chocolate in a medium heatproof bowl.

In a large glass measuring cup or another medium bowl, microwave the remaining 1 cup of heavy whipping cream until steaming, 45 seconds to 1 minute.

Immediately pour the warm cream over the chopped chocolate.

Allow the mixture to sit for 1 minute to soften the chocolate.

Then, whisk until smooth and the chocolate is completely melted.

8. Pour Ganache Over Chilled Cake:

Pour the warm chocolate ganache over the chilled cake.

Smoothing it with a spatula to create an even layer.

Using a spoon, create a swooping effect in the chocolate, if desired. This adds a decorative touch.

9. Chill and Set: Cover the cake with plastic wrap.

Refrigerate until chilled and set, at least 4 hours or preferably overnight. This allows the graham crackers to soften and the flavors to meld.

10. Serve:

Slice and serve the Eclair Cake chilled. Enjoy!